This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the types of risks that employees and employers may be exposed to. To understand how to control the risks to reduce the risk of harm to health or injury. Includes: Timers embedded into the PPT slides PDF Resources Scenarios Starter, Mini Plenary and Plenary

This lesson is the second lesson in introducing students to an assignment brief. The first lesson can be found here. This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied. This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do). Learning Objectives: To be able to recall a range of cooking methods. To be able to describe what happens to food ingredients when cooking methods applied. By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.

This is a 1 hour lesson on cereals. It could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. This lesson is KS3 Friendly. **Learning Objective: ** To learn about different groups of commodities. To know how different commodities are used. To know how to store commodities correctly. Included: Starter and Plenary Automated Dates Embedded to PPT 6 Engaging Activities 1 Bonus Question PDF Resources Timers

This is a 1 hour lesson based on students working in rainbow groups. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To understand the environmental issues associated with how food is produced and processed. Included: Starter, mini plenary and Plenary Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare PDF Resources Timers Does not include glossary

This 1 hour lesson continues from part 1, where the term HACCP has been introduced. Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter. This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed. **Learning Objectives: ** To be able to explain what a HACCP is used for To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 2 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations

This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses. This resource includes mini images to support student understanding of each job role in the back of house.

Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification. The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week. There is a notes section that can be used to input relevant school calendar information - Example included This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours. *Most practicals are two hours Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the vitamins. Learning Objectives: To be able to name the different vitamins To understand why vitamins play an important part in maintaining a healthy balanced diet Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activities Starter, Mini Plenary and Plenary Follow Long Term Plan HERE

Learning Objectives: To be able to identify the nutritional needs of people at different life stages To know which foods people can/cannot eat when they are on a special diet or have a medical condition. This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites. The second half of the lesson focuses on introducing students to the medical conditions that influence diet. Included: Starter, mini plenaries and Plenary PDF Resources Timers

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Microbes Cross Contamination Conditions needed to grow and reproduce How microbes can make food unsafe to eat

This is a 1 hour lesson based on students exploring materials used for food packaging. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to explain why food is packaged To be able to identify the materials used for packaging To be able to identify biodegradable materials for packaging. Included: Starter, mini plenary and Plenary Main Activity - Biodegradable Material Research Task PDF Resources Timers Does not include glossary

This 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course. Learning Objectives: To be able to name the different jobs roles back of house in a restaurant To understand the importance of the different job roles back of house in a hotel The Kitchen Brigade resource is available to purchase here which includes images for each job role. *Some aspects of this lesson could be used as revision only.

This 2 hour lesson introduces carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation. **Learning Objectives: ** To be able to describe the function of carbohydrates To classify the different types of carbohydrates To investigate the thickening properties of flour Included: Starter, mini plenary and Plenary 2 learning activities PDF Resources Timers Note instructions

This is Lesson 2 in the SOW we follow for Year 7. This lesson includes: Do Now Task Comprehension activity Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. For Introduction Lesson click here. For lesson 3 click here.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** To be able to identify laws and regulations related to food safety. To be able to explain the basic rules and responsibilities of hospitality and catering employers and employees in food safety. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 5 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations